Creamy Chicken Mushroom Spinach Skillet

A velvety sauce clings to tender seared chicken, earthy mushrooms, and bright wilted spinach—this creamy chicken mushroom spinach skillet delivers big flavor in one pan. I developed this version over several weeknights and refined it during a busy dinner service; after testing it 8 times I tuned the seasoning and timing so the sauce stays silky without breaking. The method is straightforward: sear the chicken for color, sauté the mushrooms until they brown, then finish everything in a light cream sauce so the spinach just wilts. This keeps the chicken juicy and the sauce glossy. If you like the comforting texture of a rich pan sauce, you’ll appreciate how little fuss this takes. Read on for precise timings, metric and imperial measures, pro tips, and easy make-ahead options so you can serve this any night of the week.

Why This Recipe Works

Searing chicken at high heat builds a deep brown crust (the Maillard reaction) that adds savory flavor to the sauce.
Browning mushrooms concentrates their moisture and gives a toasted umami base, preventing a watery sauce.
Deglazing the pan with white wine or stock lifts browned bits into the sauce for depth.
Gentle simmering with cream thickens without curdling; acid is added at the end to brighten the dish.
Quick wilting of spinach keeps it tender and vibrant while preventing overcooking.

Ingredients Breakdown

Chicken breasts (4 × about 170 g / 6 oz each): The main protein. Pound to even thickness (about 1.5–2 cm / ½–¾ in) so they cook evenly. You can use boneless thighs for more fat and flavor; cook time will be similar.
Kosher salt: Use Diamond Crystal if available — it’s lighter. If using Morton’s, use about half the amount stated because Morton’s is denser.
Black pepper: Freshly ground for bright spice.
Olive oil or neutral oil (2 tbsp / 30 ml): For searing. Use an oil with a smoke point above 190°C (375°F).
Unsalted butter (2 tbsp / 28 g): Adds richness to the mushrooms and sauce.
Cremini or white mushrooms (300 g / 10.5 oz), sliced: Cremini give a deeper flavor. Don’t crowd the pan — crowding steams them.
Shallot (1 medium, 60 g / 2 oz), finely chopped: Milder than onion; adds sweetness.
Garlic (2 cloves), minced: Adds aromatic lift.
Dry white wine (80 ml / 1/3 cup) or additional chicken stock: Deglazes the pan. Wine adds acidity and brightness; stock keeps it alcohol-free.
Chicken stock (240 ml / 1 cup): Builds the sauce base. Use low-sodium to control salt.
Heavy cream (120 ml / ½ cup) or half-and-half for a lighter sauce: Heavy cream yields silkier texture. If you use half-and-half, the sauce will be thinner.
Dijon mustard (1 tsp / 5 ml): Balances the cream with a hint of tang.
Fresh baby spinach (120 g / 4 oz or about 4 cups packed): Wilts quickly into the sauce.
Fresh parsley or thyme, chopped (optional): For finishing brightness.
Lemon juice (1 tsp / 5 ml), optional: Add at the end to brighten flavors.

Substitutions and impact warnings:

Greek yogurt can replace some cream (swap 60 ml / ¼ cup cream for 60 g / ¼ cup Greek yogurt), but the sauce will be tangier and thinner; temper yogurt with warm sauce to avoid curdling.
Gluten-free: This recipe is naturally gluten-free unless you use a flour-thickened sauce; no flour needed.
Dairy-free: Use full-fat coconut milk for creaminess; the flavor will shift noticeably.

Essential Equipment

12-inch (30 cm) heavy-bottom skillet with lid: A wide skillet gives room to brown; a thin pan can scorch the sauce.
Instant-read thermometer: Confirms the chicken is cooked to 74°C (165°F).
Tongs and wooden spoon: For turning and stirring without scratching.
Cutting board and chef’s knife: For safe, efficient prep.
If you don’t have a 12-inch skillet, use two 10-inch (25 cm) pans and brown in batches to avoid crowding. If you lack an instant-read thermometer, cut into the thickest part to check juices run clear and the center is no longer pink.

Step-by-Step Instructions

Time: Prep 15 minutes | Cook 20 minutes | Inactive time: None | Total: 35 minutes — Serves 4.

Step 1: Prep the chicken and vegetables

Pat 680 g (24 oz) chicken breasts dry and season both sides with 1½ tsp (8 g) kosher salt and ½ tsp (1 g) black pepper. Slice 300 g (10.5 oz) mushrooms and chop 1 medium shallot (60 g / 2 oz) and 2 garlic cloves. Tear or roughly chop 120 g (4 oz) baby spinach. This takes about 10 minutes.

Step 2: Sear the chicken

Heat 2 tbsp (30 ml) oil in a 30 cm (12-inch) skillet over medium-high until shimmering, about 2 minutes. Add chicken and sear 3–4 minutes per side until deeply golden, then transfer to a plate. Do not crowd the pan — brown in a single layer. The internal temperature should reach 74°C (165°F) after finishing in the sauce.

Step 3: Brown the mushrooms and aromatics

Reduce heat to medium, add 2 tbsp (28 g) unsalted butter. Add mushrooms and cook, stirring occasionally, until deeply browned and their liquid evaporates, about 6–8 minutes. Add shallot and cook until translucent, about 2 minutes, then stir in garlic and cook 30 seconds until fragrant.

Step 4: Deglaze and build the sauce

Pour in 80 ml (1/3 cup) dry white wine or stock and scrape up browned bits for 1 minute. Add 240 ml (1 cup) low-sodium chicken stock and simmer 2–3 minutes to reduce slightly. This concentrates flavor and gives the sauce body.

Step 5: Finish with cream and return chicken

Lower heat to medium-low and stir in 120 ml (½ cup) heavy cream and 1 tsp (5 ml) Dijon mustard. Simmer gently for 2–3 minutes until sauce thickens enough to coat the back of a spoon. Return chicken to the pan, spoon sauce over, and simmer 4–5 minutes more to finish cooking; the chicken should read 74°C (165°F) internally.

Step 6: Add spinach and finish

Stir in 120 g (4 oz) baby spinach and cook 1–2 minutes until just wilted. Taste and adjust salt and pepper; add 1 tsp (5 ml) lemon juice if the sauce needs brightness. Garnish with chopped parsley or thyme and serve immediately.

Expert Tips & Pro Techniques

Common mistake: Crowding the pan when browning mushrooms or chicken leads to steaming. Brown in batches if needed to get color.
Temperature tip: Use medium-high heat for searing, then reduce to medium or medium-low for sauce to prevent cream from breaking.
Make-ahead: Cook through Step 5, cool, and refrigerate in an airtight container for up to 2 days. Reheat gently in a skillet with a splash of stock to loosen the sauce.
Professional technique for home cooks: Finish the sauce with a small knob of cold butter (15 g / 1 tbsp) off the heat to enrich and slightly thicken the sauce for a glossy finish.
Knife skills: Slice mushrooms uniformly for even browning; halved cremini are ideal if large.
Sauce rescue: If the cream separates, whisk in 1 tsp of Dijon and a splash of warm stock off the heat to bring it back together.

Storage & Reheating

Refrigerator: Store in an airtight container for up to 3 days. Place sauce and chicken together; spinach may discolor slightly but will be safe.
Freezer: Freezing is possible but the cream sauce can separate. If you must freeze, cool quickly and freeze in a heavy-duty container for up to 1 month. Thaw overnight in the fridge.
Reheating: Reheat gently on the stovetop over low heat with 30–60 ml (2–4 tbsp) chicken stock to loosen the sauce, stirring until warmed through. Avoid high heat and prolonged microwave use — microwaving can make the sauce grainy.

Variations & Substitutions

Gluten-Free, Dairy-Free: Use unsweetened full-fat coconut milk (120 ml / ½ cup) instead of cream and omit butter; the flavor will be slightly coconut-forward. Keep stock low-sodium.
Lighter Version: Use 120 ml (½ cup) half-and-half or 120 g (½ cup) plain Greek yogurt tempered with warm sauce; reduce butter to 1 tbsp (14 g). The sauce will be lighter but still creamy.
Herbed Lemon Chicken: Add 1 tsp (1 g) chopped fresh thyme and finish with 2 tsp (10 ml) lemon juice for a brighter profile. Keep measurements the same.
Mushroom-forward: Double mushrooms to 600 g (21 oz) and reduce chicken to 4 smaller breasts; sauté mushrooms longer until very caramelized. Cook time increases by 3–5 minutes.
One-pot Pasta Add-in: After finishing the sauce, toss with 300 g (10.5 oz) cooked pasta and a splash more stock to create a creamy pasta skillet. Serve immediately.

Serving Suggestions & Pairings

Serve over buttered egg noodles or rice to soak up the sauce; pair with a crisp green salad for contrast. For a wild-rice side, try creamy chicken wild rice.
Roast a tray of garlic potatoes or steam green beans for a simple vegetable side.
For a low-carb pairing, serve alongside mashed cauliflower or roasted Brussels sprouts.
If you want a soup starter in the same flavor family, this dish pairs well with our take on creamy chicken mushroom soup.

Nutrition Information (per serving)
Serving size: 1 of 4 servings.

Calories: 540 kcal
Total Fat: 36 g
Saturated Fat: 16 g
Cholesterol: 170 mg
Sodium: 680 mg
Total Carbohydrates: 8 g
Dietary Fiber: 1 g
Sugars: 3 g
Protein: 44 g

Nutrition values are estimates. Actual values may vary based on specific ingredients and preparation methods.

Frequently Asked Questions

Q: Why did my chicken turn out dry?
A: Most often it overcooked. Use an instant-read thermometer and remove chicken when it reaches 74°C (165°F). If breasts are very thick, pound them to even thickness before cooking to ensure even doneness.

Q: Can I make this without dairy?
A: Yes. Substitute full-fat coconut milk (120 ml / ½ cup) for cream. The texture will be similar but the flavor will have a coconut note. Avoid low-fat dairy or the sauce may be thin.

Q: Can I double this recipe?
A: Yes, double the ingredients and cook in a large 35–40 cm (14–16 inch) skillet or two pans to avoid crowding. Browning in batches may add 5–10 minutes.

Q: Can I prepare this the night before?
A: Yes. Cook through Step 5, cool to room temperature, then refrigerate up to 48 hours. Reheat gently with a splash of stock and add fresh spinach at the end to keep it bright.

Q: How long does this keep in the fridge?
A: Stored in an airtight container, it keeps for up to 3 days. Reheat to at least 74°C (165°F) before serving.

Q: Can I use bone-in chicken?
A: You can; bone-in pieces will take longer (about 10–15 minutes longer) and may need additional simmering time to reach 74°C (165°F). Increase the sauce volume by 60–120 ml (¼–½ cup) stock if needed.

Q: Why is my sauce grainy or separated?
A: High heat or acid added too early can cause separation. If it separates, remove from heat and whisk in a small knob of cold butter or a spoonful of Dijon mustard to bring it back together.

Conclusion

This creamy skillet delivers a weeknight-friendly, restaurant-quality meal with minimal cleanup. For another take on a one-pan chicken, spinach, and mushroom dinner, see EatingWell’s Creamy Skillet Chicken with Spinach & Mushrooms, and for a slightly different flavor profile and technique, check out With Peanut Butter on Top’s Creamy Mushroom and Spinach Chicken. Enjoy — and don’t forget the crusty bread for mopping up the sauce.

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